Grilled Summer Squash Stacks With Herbed Ricotta Recipe 45

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA RECIPE - (4.5/5)



Grilled Summer Squash Stacks with Herbed Ricotta Recipe - (4.5/5) image

Provided by á-24534

Number Of Ingredients 18

SALSA:
3/4 cup part-skim ricotta cheese
2 tablespoons green onion, minced
2 tablespoons basil, minced
1 teaspoon lemon zest
1/2 teaspoon garlic, minced
1/8 teaspoon black pepper, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
2 medium plum tomatoes, chopped
1 tablespoon green onion, minced
2 teaspoons basil, minced
1/4 teaspoons balsamic vinegar, or to taste
1/8 teaspoon kosher salt, or to taste
SQUASH STACKS:
1 large yellow summer squash
1 large uncooked zucchini
4 sprays cooking spray
3/4 teaspoon kosher salt

Steps:

  • Make the ricotta filling: In a medium bowl, combine ricotta cheese, green onion, basil, lemon zest, garlic, black pepper and red pepper flakes; refrigerate until ready to use. To make the salsa, in a small bowl, combine tomatoes, green onion, basil, vinegar and salt; set aside at room temperature. Slice squash and zucchini crosswise into eight 1/4-inch-thick slices each; place in a third bowl, coat with cooking spray and toss with remaining 3/4 teaspoon salt. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill squash and zucchini, until softened and grill marks appear, about 8 to 10 minutes; let cool to room temperature. To assemble stacks, spread 4 squash slices with 1 1/2 teaspoons ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 teaspoons more ricotta mixture. Repeat with remaining ingredients to form 2 layers; garnish each stack with 2 tablespoons salsa and serve immediately.

RICOTTA, SQUASH AND HONEY FLATBREAD



Ricotta, Squash and Honey Flatbread image

Both the vegetables and flatbreads take almost no time to grill, making this a breeze to throw together at the last minute.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 flatbreads

Number Of Ingredients 10

One 16-ounce container ricotta
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, plus more for oiling the grill grates and drizzling
1 medium yellow summer squash, cut into 1/2-inch slices on the bias
1 medium zucchini, cut into 1/2-inch slices on the bias
1 lemon, zested and cut in half
4 flatbreads
Honey, for serving
Crushed red pepper flakes, for serving
1/2 cup fresh herbs, such as flat-leaf parsley, dill, basil or tarragon, roughly chopped

Steps:

  • Stir together the ricotta with a large pinch of salt and few grinds of pepper in a medium bowl. Cover and refrigerate until ready to use.
  • Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Toss together the squash and zucchini slices, 1 tablespoon of the oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Grill the vegetables, turning once, until nicely marked and just tender, 2 to 3 minutes per side. Remove to the large bowl and toss with the juice of one of the lemon halves.
  • Brush the tops of the flatbreads with the remaining tablespoon oil and sprinkle with salt and pepper. Spread a quarter of the ricotta over each flatbread. Divide the grilled vegetables among the flatbreads. Transfer the flatbreads to the grill, cover and cook until the bottoms are slightly charred and crisp in spots and the ricotta is warm, 3 to 5 minutes.
  • Remove to serving plates and top each with a drizzle of oil, a squeeze of the other lemon half, some lemon zest and a drizzle of honey. Sprinkle with salt and red pepper flakes, then top with the fresh herbs.

GRILLED SUMMER SQUASH



Grilled Summer Squash image

Quick, grilled vegetables are a perfect summer side dish. Summer squash is simply grilled, tossed with lemon and herbs, and finished with a light shaving of ricotta salata cheese for a creamy, salty kick in this dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

SUMMER-SQUASH ROLLS WITH HERBED RICOTTA, ARUGULA, AND TOASTED-HAZELNUT VINAIGRETTE



Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette image

This recipe, courtesy of Lost Kitchen chef and owner Erin French, works best with narrow, long, bright-yellow zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h20m

Number Of Ingredients 13

3 medium summer squashes (preferably yellow zucchini), ends trimmed, sliced lengthwise into 1/4-inch-thick ribbons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons minced shallot
2 tablespoons seasoned rice vinegar
2 tablespoons finely chopped toasted blanched hazelnuts
1 1/2 cups fresh ricotta
2 tablespoons thinly sliced fresh basil leaves
1/2 teaspoon finely chopped fresh marjoram leaves
1 tablespoon finely chopped fresh dill
1/4 cup finely grated Pecorino Romano (1 ounce)
1 1/2 teaspoons finely grated lemon zest (from 2 lemons)
1 bunch small-leaved arugula

Steps:

  • Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
  • Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
  • In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.

More about "grilled summer squash stacks with herbed ricotta recipe 45"

GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA
The herbed ricotta can be made up to one day ahead and stored in the refrigerator. Be sure to let the grilled vegetables cool or else the stacks won’t hold together. Make this a complete meal on the grill and serve with grilled fish, steak or chicken. The colorful stacks make a quick, yet impressive dish for company or an elegant weeknight supper for your family.
From weightwatchers.com
Cuisine American
Category Appetizers,Dinner
Servings 4
Total Time 47 mins


GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA
Slice squash and zucchini crosswise into eight 1/4-inch-thick slices each; place in a third bowl, coat with cooking spray and toss with 3/4 tsp salt. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill squash and zucchini, until softened and grill marks appear, about 8 -10 minutes; let cool to room temperature.
From weightwatchers.com
Servings 4
Total Time 32 mins
Category Appetizers


GRILLED SUMMER SQUASH GREMOLATA RECIPE | MYRECIPES
Preheat grill to medium-high heat. Advertisement. Step 2. Combine first 6 ingredients in a large bowl. Step 3. Coat squash slices lightly with cooking spray. Place squash on grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until tender. Add squash to parsley mixture; toss gently to coat.
From myrecipes.com


GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA RECIPE
Creamy herbed ricotta is layered between slices of grilled zucchini and squash in this summery side. A fresh tomato salsa add extra freshness and flavors.
From pinterest.ca


46 DELICIOUS RECIPES FOR CANADA DAY | WW CANADA
The appetizers in this section range in their level of involvement; our recipe for guac and chips couldn’t be simpler, while the time it takes to make the grilled summer squash stacks with herbed ricotta couldn’t be more worth the effort. Low on time and energy? Decant pre-made dips into pretty bowls or ramekins and serve them with a bowl of pita chips and chopped veggies …
From weightwatchers.com


GRILLED VEGETABLE SANDWICH WITH HERBED RICOTTA - FOODIECRUSH
In a small bowl, combine the ricotta cheese, fresh herbs, garlic clove, 1 tablespoon extra virgin olive oil, kosher salt and freshly ground black pepper and mix until smooth. Set aside. Oil the grill grates with paper towels lightly coated with grapeseed or canola oil. Preheat the grill on medium high for 10-15 minutes.
From foodiecrush.com


SUMMER SQUASH AND RICOTTA GALETTE RECIPE | MYRECIPES
Advertisement. Step 2. Preheat oven to 400°. Step 3. Combine remaining 1 tablespoon oil, zucchini, squash, and garlic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine. Step 4. Unwrap dough, and roll into a 14-inch circle on a lightly floured surface.
From myrecipes.com


GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA RECIPE 45
Grilled Summer Squash Stacks with Herbed Ricotta Weight Watchers 3 points! ´¯`*•.¸¸ Save So You Won't Lose This Great Recipe!! ´¯`*•.¸¸ ´¨) Grilled Summer Squash Stacks with Herbed Ricotta. Creamy herbed-ricotta is layered between slices of grilled veggies in this summery side. A fresh tomato salsa makes a terrific topping. 3/4 cup(s) part-skim ricotta cheese 2 Tbsp …
From tfrecipes.com


GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA
Summer Squash Stacks Yum. Smooth and Creamy Herbed Ricotta is layered between slices of grilled veggies in this Grilled Summer Squash treat. Serve this as an appetizer, or as a side dish or as the main course, it will hit the spot. At only 2 points a layered stack you can stick to your Weight Watchers regimen and feel extremely satisfied with this recipe. Not a Weight …
From sueseaqpi.com


HERB-GRILLED SUMMER SQUASH RECIPE | MYRECIPES
Preheat grill to medium-high (400°F to 450°F). Stir together basil, cilantro, mint, and chives in a small bowl. Cut zucchini and yellow squash lengthwise into 1/2-inch-thick slices. Place in an even layer on a rimmed baking sheet; drizzle with oil, and sprinkle with 3/4 cup of the herb mixture. Sprinkle with salt and pepper, and let stand 10 ...
From myrecipes.com


GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA RECIPE 45 ...
Make the ricotta filling: In a medium bowl, combine ricotta cheese, green onion, basil, lemon zest, garlic, black pepper and red pepper flakes; refrigerate until ready to use. To make the salsa, in a small bowl, combine tomatoes, green onion, basil, vinegar and salt; set aside at room temperature. Slice squash and zucchini crosswise into eight 1/4-inch-thick slices each; place …
From cookingtoday.net


LITTLE WHITE LIES - BOSTON COLLEGE
Grilled Summer Squash Stacks with Herbed Ricotta Weight Watchers Recipe 3 PointsPlus Value Prep time: 18 min Cook time: 10 min Other time: 15 min Serves: 4 Creamy herbed-ricotta is layered between slices of grilled veggies in this summery side. A fresh tomato salsa makes a terrific topping. Ingredients 3/4 cup(s) part-skim ricotta cheese 2 Tbsp uncooked scallion(s), …
From bc.edu


GRILLED SUMMER SQUASH CASSEROLE RECIPE - FOOD & WINE
Preheat oven to 400°F. Heat ghee in a 12-inch cast-iron skillet over high until shimmering. Add onions, and cook, stirring often, until translucent, about 10 minutes.
From foodandwine.com


GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA | RECIPES ...
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Grilled summer squash stacks with herbed ricotta & see the Smartpoints value of this great recipe.
From cmsio.dev.cmsnonprod.us-east-1.aws.wwiops.io


SUMMER PICKS - 9 RECIPES - KEYINGREDIENT
Grilled Summer Squash Stacks with Herbed Ricotta . By á-24534. Rate this recipe. 4.5 / 5 (31 Votes) 1 Picture. Details. Servings 4 Preparation time 20 Cooking time 40. SALSA: 3/4 cup part-skim ricotta cheese; 2 tablespoons green onion, minced; 2 tablespoons basil, minced; 1 teaspoon lemon zest; 1/2 teaspoon garlic, minced; 1/8 teaspoon black pepper, or to taste; 1/8 teaspoon …
From keyingredient.com


GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA WEIGHT ...
Grilled Summer Squash Stacks with Herbed Ricotta Weight Watchers 3 points! ´¯`*•.¸¸ Save So You Won't Lose This Great Recipe!! ´¯`*•.¸¸ ´¨) Grilled Summer Squash Stacks with Herbed Ricotta. Creamy herbed-ricotta is layered between slices of grilled veggies in this summery side. A fresh tomato salsa makes a terrific topping. 3/4 cup(s) part-skim ricotta cheese 2 Tbsp …
From skinny-body-fiber-care.blogspot.com


Related Search